This moist cake is made with ground almonds and instant polenta, making it wheat-free and gluten free — though you’d never guess!
Serves:
Bake Time: 45 mins
A little Trex, for greasing | |
125g5oz | Trex, at room temperature |
150g6oz | Caster sugar |
44 | Large eggs |
½ tsp½ tsp | Almond essence |
Finely grated zest and juice of 1 lemon | |
200g7oz | Ground almonds |
200g7oz | Instant polenta |
Pinch salt | |
2 tsp2 tsp | Baking powder(gluten free) |
100g4oz | Icing sugar |
1 tsp1 tsp | Finely grated lemon zest |
2-3 tbsp2-3 tbsp | Lemon juice |
Lemon jelly slices, to decorate |